Tiramisu with orange syrup and blackcurrant puree

Description

Traditionally, for all holidays, in addition to the main cake-pie, I cook tiramisu. I made this tiramisu for my daughter's birthday, especially for adults. The combination is absolutely amazing! I decorated it in portioned glasses - so, it seemed to me, it would look more advantageous.

Cooking

Step 1

Grind the currants in a blender, transfer to a saucepan with two or three tablespoons of sugar and bring to a boil. Keep on low heat for another five minutes, stirring. Pass the puree through a sieve to get rid of the seeds. We don't need a pulp. Puree should be sour, focus on your taste.

Step 2

Remove the zest from one orange with a fine grater. Squeeze juice from oranges, add zest and liqueur. Bring to a boil and cool.

Step 3

We separate the eggs into yolks and whites. Beat the yolks with mascarpone and powdered sugar. Here is an IMPORTANT digression. In connection with the imposed sanctions, we now have free access only to Belarusian mascarpone. And it is much thicker than Italian. Therefore, if you use it, I strongly advise you to take another 50-70 grams of 35% cream, beat them well and add to this cream. The consistency will then be correct.

Step 4

In a separate bowl, beat egg whites with a mixer until stiff peaks. Then gently fold the egg whites into the mascarpone cream from the bottom up, in a circle, using a spatula.

Step 5

Put some mascarpone cream in glasses, then savoiardi biscuits, which must first be dipped in orange syrup. Spread the blackcurrant puree over the cookies. Alternate again all the steps until you reach the edge of the glass. The very last layer should be of cream. Sprinkle grated chocolate or cocoa on top (using a sieve to spread evenly), cover with plastic wrap and refrigerate for a few hours (preferably overnight).